Nutrition per serving

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Ingredients

250g green pea pasta

100g crème fraîche

2 tsp wholegrain mustard

100g cooked ham hock

Method

Bring a pan of salted water to the boil, add the pasta and boil for 6 mins.

Meanwhile, warm the crème fraîche, mustard and ham hock in a pan, bring to a simmer then, once the pasta is cooked, drain it and tip into the ham & mustard sauce. Toss together and season well before serving.